2 onions, peeled & quartered
3 cloves garlic, chopped
500g lamb mince
1 egg, lightly beaten
1 tsp turmeric
2 tsp sumac or finely grated zest of a small lemon
1 tsp ground cumin
salt & freshly ground black pepper
Dressing:
3/4 cup unsweetened Greek-style yoghurt
3 Tbs mint leaves, chopped
1 Tbs basil leaves, torn
Place onion & garlic in bowl of food processor. Pulse until finely chopped. Add mince, egg, turmeric, sumac, cumin & salt & pepper to taste. Pluse to combine.
Place the meat in a glass dish, cover & refrigerate overnight.
Press the meat around 16 metal or bamboo skewers that have been soaked in water. Cook on barbeque or under a grill, turning fequently until cooked (approx 6-8 mins).
Combine the dressing ingredients & serve with the lamb kebabs.